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Bring a large saucepan of well-salted water to the boil.
Fry the capers in the butter over medium-high heat for about three to four minutes or until crispy and golden. Pour through a metal sieve into a small bowl then pour the butter back into the pan, leaving the capers in the sieve over the bowl for garnishing later.
Add the olives to the pan, sprinkle in the sugar, crank the heat up high and toss about for three to four minutes, until the olives start to change colour and blister.
Stir the tomato paste through the olives and cook out the rawness of the tomatoes for a minute or two. Pour in the passata and bring to the boil. Clean out the dregs of the passata jar with another cup of water and pour that in as well. Simmer vigorously for about 10 minutes, until reduced slightly.
Meanwhile, cook the pasta according to the packet instructions. Drain, reserving a mugful of the cooking water.
Crush the garlic into the pan. Flake the tuna in. Pour the pasta and a splosh of the reserved pasta water over the top and stir in with a spatula so the pasta is well coated.
Serve sprinkled with the crispy capers, parmesan, black pepper and a drizzle of olive oil if desired.
Note. You can use tinned tomatoes instead of passata, or even tomato paste and water, if that’s all you have. If you have some fresh cherry tomatoes handy, blister these along with the olives and capers for a fresh version, and add some chilli to make it fresh and feisty! Pinching in a little sugar is my tip for dialling up the “ripeness” in anything tomato-related – fresh or tinned!